Ingredients
-
1/2 (14.1 ounce) package refrigerated pie dough
-
4 cups low-sodium chicken broth
-
1 (10.5-ounce) can condensed cream of onion soup
-
2 cups coarsely shredded rotisserie chicken
-
2 cups frozen peas and carrots
-
2 teaspoons Italian seasoning
-
1/2 teaspoon ground black pepper
-
1/2 teaspoon garlic powder
-
fresh thyme sprigs, for garnish
Directions
-
On a lightly floured surface, roll pie crust into a 12-inch circle. Cut with a sharp knife or pizza cutter into 7 strips, then cut crosswise into 7 strips, discarding any scraps. You should have about 40 squares. Cover squares with plastic wrap.
-
To form dumplings, working with 1 square at a time, lightly brush edges with water. Lift opposite corners to meet, then press to seal and form a triangle. Repeat with remaining squares, keeping dumplings covered with plastic wrap.
-
Whisk together broth and condensed soup in a large Dutch oven. Stir in chicken, frozen vegetables, Italian seasoning, pepper, and garlic powder. Bring mixture to a boil over medium-high heat, stirring occasionally. Reduce heat to medium. Cook, covered, stirring occasionally, until vegetables and chicken are heated through, about 3 minutes.
-
Gently stir dumplings into soup. Cook, uncovered, stirring occasionally, until dumplings are tender and soup is slightly thickened, 8 to 10 minutes. Garnish servings with fresh thyme and additional pepper.
